In a 4-quart saucepan, heat canola oil over medium-high heat.
Select your favorite sugar-free gelatin flavor to give the popcorn its fruity taste. Makes 12 popcorn balls.
Servings and Ingredients
|3 tbsp. Hy-Vee canola oil|
|⅓ c. Hy-Vee yellow popcorn kernels|
|2 tbsp. Hy-Vee unsalted butter, melted|
|½ tsp. Hy-Vee salt|
|¾ c. light corn syrup|
|¼ c. Hy-Vee unsalted butter|
|2 tsp. cold water|
|2 ¾ c. Hy-Vee powdered sugar|
|1 c. Hy-Vee miniature marshmallows|
|1 (0.44-oz.) package Hy-Vee sugar-free gelatin, any flavor|
Things To Grab
- 4-quart saucepan and lid
- 2 Large bowls
- Mixing spoon
- Medium saucepan
- Wax paper
Put a few popcorn kernels into the oil and cover pan. When the kernels begin to pop, add remaining popcorn kernels, spreading them out evenly in pan.
Cover pan and continue to cook, lifting the lid open a few times to let steam release. When the popping begins to slow down to a few seconds between each pop, remove pan from heat and pour in a large bowl. Toss with melted butter and salt; set aside.
In a medium saucepan, combine corn syrup, margarine, water, powdered sugar and marshmallows over medium heat. Heat and stir until the mixture comes to a rolling boil.
Remove from heat and stir in gelatin. Pour mixture carefully over popcorn in a large mixing bowl. Stir well to coat. Cool 3 to 4 minutes.
With greased hands, shape the coated popcorn into balls. Cool on waxed paper.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 15mg
- Sodium: 120mg
- Total Carbohydrates: 50g
- Protein: 1g
Hy-Vee Yellow Popcorn Kernels package